Nuba, feel good Lebanese. Here at Nuba, we offer authentic Lebanese cuisine in harmony and rhythm with up-to-date times. We seek out the freshest ingredients— organic and local when available. A large portion of our menu items are vegan.

All meats are halal, non-medicated, and hormone free. Food and juices are made to order, on the spot. Original recipes and ingredients have been passed down through several generations, and sincerely nurtured.

While the cornerstones of the menu remain unchanged for over a century, many recipes have evolved through time and travel, into a beautiful balance of traditional and contemporary cuisine. The spirit of tradition runs deep at Nuba but not at the expense of our desire to provide our guests with a new and exciting dining experience.

Overview The primary goal of this position is to maintain peak standards for operational efficiency, product quality, and culinary excellence as established by the Restaurant General Manager and Corporate Head Chef. This leader oversees the day-to-day flow of back- of-house (BOH) operations and ensures that all safety, financial, and quality standards are consistently met.

Supervisory & Operational Responsibilities

- Staff Leadership: Manage the supervision, scheduling, performance evaluation, and task delegation for all kitchen staff.
- BOH Operations & Quality Control: Oversee line production to ensure food is served accurately, safely, and efficiently to meet restaurant standards. Maintain close communication with front-of-house (FOH) staff during peak service hours to optimize ticket times and guest satisfaction.
- Production Oversight & Vendor Management: Work directly with kitchen staff to ensure daily prep and production tasks are completed on schedule. Manage food ordering, receive deliveries, inspect shipment quality and temperatures,



and maintain relationships with suppliers.
- Financial Control & Waste Management: Assist in managing budgets to meet labor and Cost of Goods Sold (COGS) targets and maximize profitability. Monitor portion control, reduce line-level waste, and optimize yield management.
- Staff Training & Development: Select, train, develop, mentor, motivate, and counsel kitchen staff in a manner that builds and sustains a high-performance team and minimizes turnover.
- Compliance &Safety;: Enforce strict adherence to all local health department regulations, safety rules, food safety guidelines, and sanitization protocols.
- Administrative Oversight: Conduct weekly inventory counts to accurately track food costs and maintain daily shift logs, including food temperatures, dishwasher logs, and end-of-day checklists.
- Facility & Preventative Maintenance: Ensure all kitchen equipment, fixtures, and workspaces are kept clean, organized, and up to safety standards. Schedule regular preventative maintenance (e.g., hood cleanings, grease trap service, refrigeration checks) and report equipment issues promptly.

Physical Requirements & Working Conditions Candidates must be capable of performing the following under various environmental conditions:

- Physical Strength: Ability to lift up to 23 kg (50 lbs).
- Stamina: Ability to stand and walk for 6–8 hours during an 8-hour shift.
- Motion & Dexterity: Frequent bending, twisting,



squatting, reaching, and fine motor manipulation.
- Environment: Ability to work in wet and dry conditions with temperatures ranging from below 0°C to above 32°C.
- Chemical Exposure: Regular exposure to approved kitchen cleaning chemicals

Knowledge, Skills & Abilities

- Experience: Minimum of 2–3 years of back-of-house leadership experience (e.g., Kitchen Manager, Sous Chef, or Lead Line Cook) in a high-volume commercial restaurant setting.
- Certification: Valid FOODSAFE Level 1 certification.
- Role Expertise: Extensive knowledge of every station and role in the kitchen, with the hands-on ability to step in and workstations whenever necessary.
- Communication: Excellent interpersonal, motivational, and team-building skills.
- Teaching Ability: Capable of instructing, training, and mentoring kitchen staff in a positive and constructive manner.
- Technical & Financial Proficiency: Skilled in email, Microsoft Office, POS software, and inventory management software, with mathematical skills sufficient for managing inventory, calculating food/labor costs, and assessing overall operational performance.
- Decision Making: Strong leadership skills with the ability to prioritize tasks, delegate effectively, and remain calm under line-rush pressure.
- Flexible Schedule: Ability to work a flexible schedule, including early mornings, nights, weekends, and holidays as required by operational needs.

How to Apply Please submit your resume and a cover letter letting us know why you are interested in joining our team.

Pay: $55,000.00-$62,000.00 per year

Benefits

- Dental care
- Discounted or free food
- Extended health care
- Paid time off
- Store discount
- Vision care

Work Location: In person

📌 Restaurant Kitchen Manager (Vancouver)
🏢 Nuba Restaurant Group
📍 Vancouver